Corned Beef Hash

1. 1

   Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking.

2. 2

   Add the onion, season with salt and pepper and cook until translucent, about 4 minutes.

3. 3

   Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes.

4. 4

   Add the corned beef and cook until slightly brown, about 2 minutes.

5. 5

   Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid.

6. 6

   Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed.

7. 7

   Cook until the hash is dark on the bottom, about 2 minutes.

8. 8

   Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes.

9. 9

   Add 1/4 cup cooking liquid 1 minute before serving.

10. 10

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.